RASPBERRY ALMOND CHEESECAKE BARS
Time 5h10m
Number Of Ingredients 18
Steps:
- CRUST: ----------------------- Preheat oven to 325*F Line a 9x9 glass dish with non stick foil or parchment paper, making sure to cover sides as well as bottom of pan. In food processor or by hand, combine the flour, sugar, almonds and salt. Pulse 2 or 3 times to mix. If by hand, stir to combine. Add the butter and pulse 8-10 times until the mixture forms large, coarse crumbs the size of small peas. If doing by hand, use a pastry blender to mix all ingredients until large pea sized crumbs form. Press the crust mixture into the bottom and 1 inch up the sides of lined dish. Bake for15-20 minutes until golden golden. ----------------------- FILLING: ----------------------- In a large bowl, blend the cream cheese and sugar until smooth and creamy. Add flour and mix until incorporated. Add the eggs one at a time, beating well after each addition until the batter is smooth. Stir in the cream, vanilla and almond extracts. Gently fold in the raspberries. Pour the batter onto the prepared crust. Bake 30-35 minutes, until the center is set when you give the pan a gentle jiggle. Remove from the oven and, using a butter knife gently loosen the warm cheesecake square from the sides of pan. Let pan cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or overnight. Using a sharp knife, cut into 16 squares. Serve cold. Store tightly covered in the refrigerator for up to 3 days.
PHILADELPHIA ALMOND CHEESECAKE WITH RASPBERRIES
Make this recipe to see how a layer of yellow cake adds to the impressiveness of this creamy, raspberry-topped almond cheesecake.
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Stir cake mix, butter and 1 egg until blended; spread onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, vanilla and almond extract in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Refrigerate cheesecake 4 hours.
- Remove rim from pan. Top cheesecake with raspberries and nuts.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 120 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
RASPBERRY CHEESECAKE BARS
My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. -Jill Cox, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
KETO RASPBERRY CHEESECAKE
An easy keto raspberry cheesecake recipe, topped with raspberry puree. Eight ingredients are all you need to make this low-carb dessert.
Provided by Holistic Yum
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 6h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
- Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the entire bottom of the pan in an even layer.
- Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
- Add eggs one at a time to the bowl while mixer is running and beat for 1 minute after each addition until the mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto the prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
- Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon add dollops of raspberry puree onto the cheesecake batter in the pan. Lightly drag a knife or a toothpick through the puree to create a decorative pattern.
- Bake cake on the center rack of the hot oven until sides of the cheesecake are firm and only 2 to 3 inches in the center remain slightly jiggly if you shake the pan, about 75 minutes.
- Remove cheesecake from oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
- To remove from pan, gently run a sharp knife between cheesecake and ring of springform pan. Unlatch pan and lift ring off cheesecake, leaving pan bottom in place to serve. Top with reserved berries and any remaining puree.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 32.8 g, Cholesterol 157.7 mg, Fat 43.2 g, Fiber 3.2 g, Protein 12.3 g, SaturatedFat 21 g, Sodium 245.1 mg, Sugar 1.8 g
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